Resume DCDP Multi Cuisine ( Modern Indian & European Cuisine) @ Flipside Brewing LLP (Five Star Resto-Bar), Prestige Techno-Star Whitefield, in Canada Toronto

Presently working as DCDP Multi Cuisine ( Modern Indian & European Cuisine) @ Flipside Brewing LLP (Five Star Resto-Bar), Prestige Techno-Star Whitefield, Bangalore From Aug 2025. Professional highlights - • Worked as DCDP Multi Cuisine (Modern Indian Cuisine, European Cuisine with additional 1.5 Years Experience in Asian Wok) @ Masala Synergy Five Star Resto-Bar M3M, 66, IFC Gurugram Haryana. • Completed Chef (MT) from The Roxie -Five star Multicuisine Resto-Bar. • Internship from Hotel Claridge's @ Delhi (Five star). • Winner of AMUL Young culinary Challenge (Team Event). • Kitchen Assistant - 4 * Hotel Mahalaksmi Place Faridabad • Worked Independently for two years in @ Family Run Restaurant Kitchen (Family Dhaba) WORK EXPERIENCE DCDP MULTI CUISINE (MODERN INDIAN CUISINE, EUROPEAN CUISINE WITH ADDITIONAL 1.5 YEARS EXPERIENCE IN ASIAN WOK) @ MASALA SYNERGY FIVE STAR RESTO-BAR – FIVE STAR -RESTO BAR (CHILLIZ ZONE) @ IFC3 MALL GURUGRAM – 27/02/2025 – 06/07/2025 – GURUGRAM , INDIA Assisting the Chef de Partie (CDP) with food preparation, cooking, and presentation, ensuring dishes are prepared according to standards, and maintaining a clean and organized workspace. Leading and support the team, help with stock control, and contribute to the smooth running of the section. • Key Functional Areas and Responsibilities- • This includes chopping, peeling, marinating, and preparing ingredients according to recipes and specifications. • Leading a team of 3-4 culinary staff and supervise them for Cooking dishes: ensuring they are prepared to the required standards. • Presentation: Contribute to the presentation of dishes, ensuring they are visually appealing and meet the restaurant's standards. • Portion control: Responsible for ensuring accurate portion sizes for all dishes. • Preparation & Baking: Mix ingredients, shape dough, and bake breads, pastries, cakes, cookies, and other confections following recipes. Key Functional Areas and Responsibilities- • Menu Development: Create new recipes and seasonal items, incorporating new food trends to keep menus fresh and appealing. • Decoration & Presentation: Decorate baked goods with various icings, toppings, and glazes to ensure a visually appealing and high-quality product. • Inventory Management: Monitor stock levels for ingredients, supplies, and equipment, placing timely and budget-conscious orders. • Quality Control: Ensure consistency and quality across all baked goods and maintain equipment and ingredient standards. • Staff Management: Train, supervise, and mentor junior baking staff, while also collaborating with the broader kitchen and management teams. • Hygiene & Safety: Maintain a clean, organized, and safe baking area, adhering to all food safety and sanitation guidelines. CHEF (MANAGEMENT TRAINEE) - MULTI CUISINE – THE ROXIE , – 11/11/2023 – 19/01/2025 – BENGALURU, INDIA Responsible to:- Worked as Chef (M T) with hands of Experience in different sections i.e. Indian , Asian , European ,Tandoor with Basic on all kinds of Breads along with:- 1. Prepare the meals for that station and set up the station with sufficient stocks of menu items. 2. Preparation of variety of main course’s (Asian & Continental), including starters & 3. Plating’s & Preparation of ALA CARTE orders in Hot Kitchen using authentic, popular 4. Cutting, Chopping, preparing the basis and advance Integrands in bulk for day to day use. 5. Having a general understanding of cooking temperatures, how to make soups and sauces, how to prepare meals, how to prepare vegetables, and how to cook à la carte. 6. Checks supplies and prep lists to ensure that everything is ready on time. 7. Understanding ingredients and seasonings. Working in all majors areas of kitchen i.e.(Hot Kitchen, Pastry, Dumpling,“Miseen- place”, Butchery, Carving and Various bread preparations). 8. Team Work, Sanitation and housekeeping, Store pickup, Indent raising to ensure that working areas are kept clean and tidy adopting a “clean as you go” policy. 9. To Ensure accurate records are maintained as directed by the chef in charge. 10. To Ensure that the handing over procedures and opening up /closing down procedures are complied. CULINARY INTERN – THE CLERIDGES HOTEL 5STAR – 11/05/2022 – 12/09/2022 – NEW DELHI, INDIA Responsibilities • Preparing diffrent curry's for pre cook-ingredient & Dishes. • Cutting Chopping the diffrent vegitables and diffrent meats. • Bulk cooking of Base dishes for "À la carte" and portion serving. • Plating. • Production of baked goods • Production of chocolate truffles • Production of food for dining experiences • Fulfillment of client orders • Executing standard operating procedures for kitchen, facilities • management and food safety Keeping the kitchen clean and organized • Managing kitchen and dining room inventory • Receiving of goods KITCHEN ASSISTANT (VOLUNTEER BASIS DURING COVID-19 PANDEMIC) – HOTEL MAHALAXAMI PLACE – 12/07/2020 – 18/12/2020 – FARIDABAD, INDIA Washing utensils, pots, pans, and chopping boards Sanitising the food preparation areas Preparing ingredients, including washing and chopping Sweeping, mopping, and emptying rubbish bins Organizing food supplies and ingredients Assisting the chef and taking directions HEAD COOK – FAMILY OWN RESTAURANTS – 18/03/2018 – 30/03/2020 • Prepares and cooks vegetables, meats, sauces, soups, desserts for meals and snacks. • Prepares and monitors special diets • Selects recipes/diet alterations (e.g., consider client/patient/resident preferences). • Develops and modifies menus as dictated by product availability. • Reviews diet requests, reads menus, recipes, food preparation methods and determines quantities of ingredients. • Develops, tests and adjusts recipes. • Prioritizes food preparation and cooking tasks. Ensures taste and Quality Control of food production • .Monitors food production and service standards. Provides technical leadership and training to staff. • Ensures and performs temperature audits on food and equipment. Coordinates and prioritizes daily work of staff. • Ensures orientation and training of staff. Schedules and replaces staff. Deals with client and Packaging Orders. • Orders, receives, stores, rotates and maintains inventory. • Maintains menu system .Portions food items and beverages. • Cleans and sanitizes work area, equipment, floors. Clears and sanitizes tables

17/08/2020 – 21/09/2023 HYDRABAD, India BACHELOR OF CATERING TECHNOLOGY AND CULINARY ARTS (BCT&CA) Culinary Academy of India During my 3 years BCT&CA degree program it was 30:70 study program . Along with 30% class room study sessions 70% was practical training to know and learn from basic to advance concepts of food preparing, cooking, baking and beverages services. This provided me maximum exposure to culinary and catering art with multiple cuisine learning i.e Asian, Continental, Oriental, Pastry & Bakery, etc. The Importance of Food hygienic and Housekeeping was also a important learning. Utilization of advance kitchen equipment's, The roll of Temperature in every cuisine including Plating, Carving and cost analyzation were important factors which we learn. Exposure to repeated on live counters during ODC's was an extra advantage for me which gives me the clear picture about my future profession. Out Door Catering Experience during Degree Programme :- 1. Hotel Taj Falaknuma Palace (5*), Hyderabad – 10+ No’s (Main Kitchen and Live Counters) 2. Hotel Taj Krishna (5*), Hyderabad – 06+ No’s (Main Kitchen and Live Counters) 3. Services & Live counter ODC-02 No’s Army Raising Day @ army cantonment. 4. 3 Days main kitchen ODC as Volunteer -- @ Shanti Vanam (One of World largest meditation center Hyderabad) Website www.iactchefacademy.com Field of study Culinary Expertise Level in EQF EQF level 6 08/01/2022 – 03/05/2023 INDORE, India INDIAN INSTITUTE FOR SKILL DEVELOPMENT Diploma In Fire and Hazard waste Management. One Year diploma in fire & hazard Management. Fire Protection Systems Safety, Fire hazard & Fire Prevention Website http://bkvps.in/ Field of study Fire Safety & Hazarad Waste Level in EQF EQF level 3

• Team Work. Positive attitude and Pleasing atmosphere. • Knife skills and food preparation techniques. Understanding ingredients and seasonings. • Food safety and sanitation practices. Menu design and recipe creation. • Plating design. Inventory control. Organizational skills • Practicing of Essential soft skills for working in professional kitchens. Ability to work under pressure and prioritize tasks. Discipline and dedication. • First aid. Willingness to learn. Fire Safety and Hazards waste management.

English Hindi

CONFERENCES AND SEMINARS 11/02/2023 – 13/02/2023 The Ashika Hotel (5*) New Delhi 9th IFCA (INTERNATIONAL CHEF FEDERATION ASSOCIATION) Chef Confrence 9th International Chefs Conference, organized by IFCA & supported by DA&FW, begins, The aim of event to promote Millets among the chefs’ community to make it a preferred kitchen ingredient in all types of recipes. Link https://www.ifcaindia.com/icc-9 05/06/2023 – 05/06/2023 Hydrabad, India, Hotel Trident(5*) TELENGANA CHEF ASSOCITATION CONFRENCE Link https://www.facebook.com/telanganachefsassociation/?checkpoint_src=any HONOURS AND AWARDS 19/11/2022 AMUL Culinary Challenge Award (Young) -Team Event – AMUL Culinary Challenge Award From all over India, All India Culinary & Hotel Managemnt Institues Beacholers studying (Students) teams participated. VOLUNTEERING 12/07/2020 – 18/12/2020 FARIDABAD KITCHAN ASSISTANT Worked as Kitchen Assistant with Hotel Mahalaxami Place (4*) on Volunteer basis during Crona (Covid-19) Pandemic. As lots of Expects & Foreign delegates from Soth East Asia ( working in Faridabad Industrial Area & IMT Faridabad Factories) were stuck as Sudden Lockdown was imposed. It was a volunteer service (Without pay) to keep the kitchen active.